基于LF-NMR和HS-SPME-GC-MS研究煮制羊皮中水分分布及关键挥发性风味物质

Moisture distribution and key volatile flavor compounds in boiled sheepskin based on LF-NMR and HS-SPME-GC-MS

运用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)以及顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术对羊皮煮制过程中(0、20、30、40、50、60 min)水分分布及挥发性风味物质进行研究,并结合气味活度值(odor activity values,OAV)筛选出关键挥发性风味物质。结果表明煮制羊皮中水分的主要存在形式为自由水。在6个样本中共检测到43种挥发性物质,以OAV≥1为标准筛选出关键挥发性风味物质11种,分别为辛醛、壬醛、己醛、庚醛、呋喃甲醛、(E)-2-辛烯醛、(E)-2-壬烯醛、(E)-2-癸烯醛、1-辛烯-3-醇、2-戊基呋喃。研究结果表明关键挥发性风味物质辛醛、壬醛、己醛和(E)-2-辛烯醛的含量与水分总含量显著负相关(P<0.01);辛醛和(E)-2-辛烯醛的含量与不易流动水的相对含量呈正相关(P<0.05)。

Low-field nuclear magnetic resonance(LF-NMR)and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)techniques were used to study the moisture distribution and volatile flavor compounds during the cooking process of sheepskin(0,20,30,40,50 min,and 60 min).The key volatile flavor compounds were screened out by combining them with odor activity values(OAV).Results showed that the main form of water in boiled sheepskin was free water.A total of 43 volatile substances were detected in 6 samples.11 key volatile flavor compounds(OAV≥1)were screened out by OAV,namely octanal,nonanal,hexanal,heptanal,furanaldehyde,(E)-2-octenal,(E)-2-nonenal,(E)-2-decenal,1-octen-3-ol,and 2-pentylfuran.The correlation results showed that the contents of key volatile flavor compounds,octanal,nonanal,hexanal and(E)-2-octenal were significantly negatively correlated with the total moisture content(P<0.01);octanal and(E)-2 The content of-octenal was positively correlated with the relative content of non-flowing water(P<0.05).